2cupswhole-wheat rotini, (6 ounces), or quinoa pasta
½cupreduced-fat mayonnaise
⅓cuplow-fat plain yogurt
2tbspextra-virgin olive oil
1tbspred-wine vinegar, or lemon juice
1clove garlic, minced
⅛tspsalt
Freshly ground pepper, to taste
1cupcherry or grape tomatoes, halved
1cupdiced yellow or red bell pepper, (1 small)
1cupgrated carrots, (2-4 carrots)
½cupchopped scallions, (4 scallions)
½cupchopped pitted Kalamata olives
⅓cupslivered fresh basil
1
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Ingredients
2cupswhole-wheat rotini, (6 ounces), or quinoa pasta
½cupreduced-fat mayonnaise
⅓cuplow-fat plain yogurt
2tbspextra-virgin olive oil
1tbspred-wine vinegar, or lemon juice
1clove garlic, minced
⅛tspsalt
Freshly ground pepper, to taste
1cupcherry or grape tomatoes, halved
1cupdiced yellow or red bell pepper, (1 small)
1cupgrated carrots, (2-4 carrots)
½cupchopped scallions, (4 scallions)
½cupchopped pitted Kalamata olives
⅓cupslivered fresh basil
Directions
1
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
